Though I believe the technique has been around for quite some time, I first tried it after reading a New York Times column Mark Bittman wrote about Jim Lahey and his recipe for No-Knead bread. Armed with a Le Creuset L2501-28-67 Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red
Le Creuset and a recipe (http://www.nytimes.com/2006/11/08/dining/081mrex.html?ref=dining), I tried it with glowing reviews from everyone around me.
Later, Bittman came up with a Speedy No-Knead Bread, which made the whole process that much easier. http://www.nytimes.com/2008/10/08/dining/081mrex.html?ref=dining
And I read Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg and Zoë François
. It suggests making a large batch of dough, and refrigerating all week. Since then, we are never without bread.
I've completely stopped using the Le Creuset, and instead put an empty sheet pan on the bottom of my oven while preheating my baking stone, and when the bread is ready to go in, I throw in 1 cup of hot water into the sheet pan. A trick I learned from Hertzberg and Francois. I think it the loaf tends to be more beautiful when it is freeform, and slashed.
Lately I've been doing my own variation of the recipe. First I tried replacing 1/3 of the flour with Whole Wheat Flour, and much to my dismay, ended up with a dense hockey puck of a loaf. But then I tried using 1/6 Pumpernickel Flour, and it worked beautifully.
6 C. All Purpose Flour
2 t. Yeast
1 T. Kosher Salt
3 1/4 C. Warm Water
Stir together in a container that will allow the dough to rise 4 hours at room temp (I use a 6-liter container from King Arthur Flour http://www.kingarthurflour.com/shop/items/dough-rising-bucket). Preheat the oven to 500.
Generously flour the countertop. Gently shape the dough, careful to not overwork (the use of a bench knife here makes things so much easier Oxo 73281 OXO Good Grips Pastry Scraper
). I quickly place the dough seam side down onto a piece of parchment paper, let rise for 30 min-1 hour, and put it in an oven that has been preheated for 1/2 an hour.
Just before putting it into the oven slash the top with a straight-edge razor. Quickly set bread on stone, and add hot water to sheet pan. Close door quickly. Turn down to 450 And bake for 25 to 30 minutes until golden brown and sounds hollow when tapped.
Le Creuset and a recipe (http://www.nytimes.com/2006/11/08/dining/081mrex.html?ref=dining), I tried it with glowing reviews from everyone around me.Later, Bittman came up with a Speedy No-Knead Bread, which made the whole process that much easier. http://www.nytimes.com/2008/10/08/dining/081mrex.html?ref=dining
And I read Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg and Zoë François
. It suggests making a large batch of dough, and refrigerating all week. Since then, we are never without bread. I've completely stopped using the Le Creuset, and instead put an empty sheet pan on the bottom of my oven while preheating my baking stone, and when the bread is ready to go in, I throw in 1 cup of hot water into the sheet pan. A trick I learned from Hertzberg and Francois. I think it the loaf tends to be more beautiful when it is freeform, and slashed.
6 C. All Purpose Flour
2 t. Yeast
1 T. Kosher Salt
3 1/4 C. Warm Water
Stir together in a container that will allow the dough to rise 4 hours at room temp (I use a 6-liter container from King Arthur Flour http://www.kingarthurflour.com/shop/items/dough-rising-bucket). Preheat the oven to 500.
Generously flour the countertop. Gently shape the dough, careful to not overwork (the use of a bench knife here makes things so much easier Oxo 73281 OXO Good Grips Pastry Scraper
). I quickly place the dough seam side down onto a piece of parchment paper, let rise for 30 min-1 hour, and put it in an oven that has been preheated for 1/2 an hour. Just before putting it into the oven slash the top with a straight-edge razor. Quickly set bread on stone, and add hot water to sheet pan. Close door quickly. Turn down to 450 And bake for 25 to 30 minutes until golden brown and sounds hollow when tapped.
No comments:
Post a Comment